Other Sellers on Amazon
+ $3.99 shipping
+ Free Shipping
+ $3.99 shipping
Chloe Flavor: Saucy, Crispy, Spicy, Vegan: A Cookbook Hardcover – March 6, 2018
|New from||Used from|
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Frequently bought together
Customers who viewed this item also viewed
From the Publisher
The best part about living in a doorman building in NYC is that you have a taste tester sitting in the lobby 24/7. I made this dish with my vegan roommate, Daniella, and we both went nuts for it, but we had to bring a plate down to our doorman Paul to see if it passed the test with a non-vegan. He loved it! The flavors really pop—you can’t even tell you’re eating tofu. While huevos rancheros is typically a brunch dish, I like to eat this for dinner, too (and so does Paul!).
1 (15-ounce) can whole or crushed fire-roasted tomatoes, with their juices.
¼ cup diced onion.
1 garlic clove.
¼ cup coarsely chopped fresh cilantro, plus more for garnish.
1 jalapeño, seeded.
1 tablespoon agave.
2 teaspoons lime juice.
½ teaspoon sea salt.
1 tablespoon olive oil, plus more as needed.
¾ cup diced onion.
1 (15-ounce) can black beans, drained and rinsed.
1 (16-ounce) package extra-firm tofu, drained, patted dry, and lightly crumbled.
8 ounces ground seitan (see Tip, page 31).
1 tablespoon nutritional yeast flakes.
1 teaspoon sea salt.
½ teaspoon onion powder.
½ teaspoon garlic powder.
½ teaspoon taco seasoning.
¼ teaspoon ground turmeric.
3 cups (4 ounces) baby spinach.
Freshly ground black pepper.
lime sour cream (Makes 1 cup).
1 cup silken tofu.
¼ cup olive oil.
2 tablespoons lime juice.
½ teaspoon sea salt.
Make-Ahead Tip: The Ranchero Sauce and Lime Sour Cream can be made in advance, and stored in an airtight container in the refrigerator for up to 5 days.
Make It Gluten-Free: Replace the seitan with tempeh and use gluten-free corn tortillas.
Make the ranchero sauce: In a blender or food processor, combine the tomatoes and their juices, onion, garlic, cilantro, jalapeño, agave, lime juice, and salt and blend until smooth. Transfer to a small saucepan and warm over medium-low heat. Gently simmer until ready to serve.
Make the scramble: In a large nonstick skillet, heat the olive oil over medium-high heat. When it shimmers, add the onion and cook for 5 to 7 minutes, until softened. Add the beans, tofu, and seitan and cook for a few minutes more, until lightly browned, adding more oil if the mixture sticks to the pan. Add the nutritional yeast, salt, onion powder, garlic powder, taco seasoning, and turmeric and cook for about 1 minute more, until fragrant. Add water, 1 tablespoon at a time, if the tofu becomes dry. Reduce the heat to medium-low and add the spinach, stirring until just wilted. Taste and season with pepper.
To assemble, heat a tortilla in a pan over medium-high heat or by placing it directly on the burner over medium-low heat for about 20 to 30 seconds on each side, using tongs to flip. Layer a few large spoonfuls of scramble on top of the tortilla, then top with Ranchero Sauce. Drizzle with Lime Sour Cream and garnish with a few avocado slices and some cilantro. Repeat with the remaining tortillas.
Lime sour cream.
In a blender or food processor, combine all the ingredients and blend until smooth. Store in an airtight container in the refrigerator for up to 5 days.
- 8 small soft corn tortillas
- Lime Sour Cream (recipe follows)
- 1 avocado, sliced
Bacon Lover's BLT.
Banana Doughnuts With Maple Glaze.
“A bright, innovative collection.”—The New York Times Book Review
“Coscarelli’s fourth vegan cookbook brims with creativity and a wide array of flavor.” —Publisher's Weekly starred review
“The California native also just came out with a new cookbook, Chloe Flavor, which she wrote to make her trademark fun, modern take on vegan cuisine more accessible to the home cook next door.” —Well + Good
“A deep bench of rich, flavorful pastas, curries, burgers, and desserts.” —Glamour
“This kick-ass vegan recipe book is anything but limiting. Filled with all things saucy, spicy, and crispy, Coscarelli's inspired dishes are inventive and crave-worthy.“ —Refinery29
"If you're trying to follow a healthy diet but keep craving comfort foods, do yourself a favor and pick up Chloe Flavor." —Health
"Filled with bright, tempting photographs… And it’s dreamy." —CookingLight
"These [recipes] are true game-changers." —Shape
“Consider this book the gateway to a world of craveable, plant-based comfort food… that provides just the right amount of hand-holding.” —Healthyish
“The vegan chef … brings a rare punchiness to vegan cooking.” —Food & Wine
"Filled with some of the most craveable vegan food on the planet, it truly lives up to its name, with food that tantalizes all of the senses." —MindBodyGreen
“Coscarelli has shown time and again that vegan food can be delicious, flavorful and can appeal to a wide-range of people.” -The Daily Beast
"This book is packed with the kind of genuinely exciting vegan recipes that the plant-based chef is famous for." —Brit + Co
"Vegan chef Chloe Coscarelli wants to cater to the masses with new cookbook, Chloe Flavor." —AM New York
“An essential book for those who want to discover Catalan culture and tradition through their tastebuds.” —Pau Gasol, NBA player
“This book will help you discover one of the world’s most ancient cuisines. Guided by the magnificent chef Daniel Olivella, you will travel throughout Catalonia, a culinary crossroads influenced by everyone from the Greeks and Romans to the Arabs and Jews and even the cultures of the Americas. Catalan chefs incorporated all of these influences and developed a unique cuisine with a distinctive personality. Read this book and cook the recipes. Nothing will taste too exotic because Catalan cuisine has been woven into the history of American cuisine itself—thanks, in part, to culinary ambassadors like Daniel Olivella.” —Fermí Puig, restaurateur
“I fell in love with Chloe after watching her make history as the first vegan to win Food Network’s Cupcake Wars, and now, years later, she continues to dazzle the world with her delicious vegan creations. And I’m so happy she does! From California Nachos to Avocado Pesto Toast, every single recipe in Chloe Flavor has been infused with Chloe’s passion for creating fun, flavorful, and fuss-free dishes that demonstrate just how versatile and exciting plant-based eating can be.” —Angela Liddon
“As a Southern cook, the biggest challenge in making vegan dishes is trying to figure out how to leave out meat and dairy without sacrificing flavor and texture. Chloe is one of my favorite vegan chefs because she really understands that you have to maintain not only the great flavors of traditional dishes, but also preserve those great textures. Whether you are 100% vegan or just want to incorporate more whole food, plant-based dishes into your life, Chloe’s got the answers.” —Trisha Yearwood
“Chloe is such a kind, generous soul—and her spirit shines through in these recipes. Everything is easy-to-follow, crave-worthy, and completely nourishing. Chloe Flavor is a must-have, whether you’re a longtime vegan or just looking to incorporate more contemporary elements into your kitchen repertoire.” —Kerry Diamond
“Chloe has changed the way vegans are seen, she has transformed the vegan landscape, and she has stolen this vegan’s heart. Chloe Flavor is a must-have for anyone looking to expand their diet, their mind, and their palate as part of Chloe’s plant-based revolution.” —Mayim Bialik
About the Author
There was a problem filtering reviews right now. Please try again later.
Here is what I've tried so far:
Almond Butter Berry Bowl: A super simple smoothie bowl, but really delicious and easy to make. I've made this about every other day for the last three weeks or so.
Cinnamon Roll Pancakes: Love these. I make Chloe's pancakes from other books all the time, because you can make a meal when your fridge is empty. But these step it up a level and give you cinnamon roll flavor without all the work. The cinnamon swirl is buttery and crisps up as they cook. So delicious
Chipotle Sweet Potato-Kale Soup: This is spicy, sweet, and satisfying. It also uses basic, cheap ingredients, mostly pantry staples. I really liked it.
Peanut Kale Crunch Salad: I love tempeh, I loved this dressing, and I loved this salad. Just a whole lot of good stuff coming together to make for a salad that I actually look forward to (and I'm not a salad person).
Sloppy Chlo's: Loved these. Dead easy, so filling, cheap to make, and yummy.
5-Ingredient Kale Pesto Pasta: Again, very few ingredients, inexpensive to make, and the ingredients somehow come together to be more than the sum of their parts. Really good.
General Tso's Tofu: Please make this and then serve it over steamed broccoli as she suggests. It is the perfect comfort food.
Panang Curry: Okay, I know I've been effusive so far, but this is my favorite by far. Again, it's mostly just pantry ingredients, but it is so so satisfying (I keep coming back to this word, but it describes everything so well). This recipe is already beloved by me, my boyfriend, my sister, and my brother-in-law and none of us are vegans. My boyfriend thinks this is one of the best things I've ever made (and I cook a lot).
Thai Red Curry Bowl: This one was pretty good. I liked it at the beginning when I first made it, but I'm not a big fan of tofu that's not crispy, and I couldn't find bamboo shoots so I just left them out. So it was good, but I guess not outstanding.
Oatmeal Smoothie: Okay this was WAYYY too sweet. But when I cut it down to two dates I really liked it.
That's all I have made so far, but I have many more earmarked. I clearly love all these recipes, and I definitely recommend buying this book, but there are some things to take into consideration that might make it a deal breaker for you.
First, Chloe likes to make things sweet, even savory thing. She freely admits this. So she is occasionally pretty heavy-handed with sugar. This is not health-nut vegan food. It's yummy, comfort vegan food (i.e. high in sugar and pretty caloric at times). If that's something you're concerned about, just take that into account.
Second, she does repeat a few recipes in here from her previous books/website, or just makes very slight alterations on older recipes, e.g. her rosemary lemonade is just her basil lemonade but with rosemary, and she repeats he vanilla cake recipe that's in every book. I think this book is worth it for the non-repeats, but you may think different.
That being said, I think vegan books sometimes struggle with providing full, balanced meals, and this book is jam-packed with entrees, which I love. I highly recommend this book.
Her first cookbook is unbelievably good, and my copy is torn, tattered, food-soaked, falling apart, and rubber-banded together b/c I've used it so much and have made those recipes over and over again. Meat eaters in my family are amazed by the recipes and several have become staples in our typical weekly rotations. (BTW, I also have her Italian cookbook and the desserts cookbook, as well as literally hundreds of cookbooks from all types of authors, including Moskowitz, Romero, Patrick-Goudreau, Ronnen, Kenney, etc.)
This new one? Really sad to say that I'm disappointed in it.
A few things -
a .The recipes have way more ingredients than her other cookbooks and do not seem as "down-to-earth accessible" as the past (i.e. the Fiesta Taco Bowl has almost 20 ingredients alone to serve 4). Yes, I know that she never titled the book "easy, 5-ingredients, and painless." That's not my point; I'm simply comparing to past works that are excellent and tried-and-true.
b. There are more recipes where she now uses multiple forms of protein in the same recipe (i.e. McVegan Breakfast Sandwich takes silken tofu, extra-firm tofu, AND seitan - in the same recipe!). This is unlike her past cookbooks where pretty much one type of protein was used and things were less complicated. Also, as one other reviewer pointed out, there's more emphasis on seitan in 7 recipes (i.e. meatball parm, nachos, no-huevos rancheros, taco bowl, BBQ burgers, etc.) versus past cookbooks where she was more reliant on tofu and tempeh. If you are gluten sensitive, be aware.
c. The photography seems disjointed and inconsistent (between angles, light vs. dark, backgrounds, etc.) and strangely too "creative" on certain pages (i.e. p. 83's Healing Soup where the center of the pic is white space and the actual food in the corners; just seems unbalanced?).
d. The "voice" that it's written in seems more cliché too (i.e. title for desserts section is "Sweet Yo' Self") and / or too cutesy sometimes for each recipe's intro (i.e. "One fish, two fish..."). It just seems different from the very authentic voice of the past cookbooks.
I'm sure I'll eventually make a few recipes from it, but none are super appealing at the moment (i.e. more bowls, more salads, more burgers, more vegan takes on the usual).
I suppose I was just thinking it was going to better. Just my honest opinion.
Top international reviews
I have tried a dozen recipes so far, and each of them was a huge hit! Special mention to Sriracha Tempeh Alfredo, Seitan Broccoli Stir-Fry in Spicy Cashew Dressing, Espresso Cake (stunning) and Cinnamon Roll Pancakes (for breakfast or dessert... or dinner... aherm!). I should also point out that the Chocolate Cupcakes with Avocado Frosting were absolutely incredible; the frosting was a revelation, and the cupcakes had a brownie-like, crackly, crunchy top that had me and my folks swooning.
This is definitely my new favorite cookbook (which is saying something, since I have quite the cookbook collection!). I've gifted Chloe Coscarelli's Vegan Italian Kitchen more times than I can count, but this one takes the cake!
Eine gute Mischung aus aufwändigeren und einfachen Rezepten. Vor allen Dingen Comfort Food - viele Burger und Pastagerichte.
Chloe's Gerichte kann man jedem Menschen vorsetzen und gleichermaßen begeistern.
I still have a lot to make and I'm really looking forward to it.